Tuna Egg Salad is the perfect mash-up of egg salad and tuna salad and will make you wonder why you haven't been doing this for ages. Plus with crunchy celery and dill pickles, it's pretty irresistible. Jump to Recipe keyboard_arrow_down
This spin on the classic tuna salad with hard boiled eggs and pickles may sound strange but you will absolutely love it. It's such a delicious way to mix up the classic tuna or egg salad and is a favorite lunch along with this Blackened Chicken Salad and Cranberry Tuna Salad.
The first time I heard about this tuna salad and egg salad combo was after Googling tuna salad ideas. I was looking for a new twist on the classic recipe and was surprised when I saw this combo. And quite honestly, I had absolutely no intention to try it.
Fast forward a few weeks and I was looking for a way to use up some boiled eggs in the fridge. That's when I was reminded of this recipe and decided to take the plunge. I love tuna salad and love egg salad, so just maybe this weird combo would work. And did it ever!
The combination of the tuna with the eggs and a good dose of chopped dill pickles and crunchy celery just worked. That day I enjoyed it on toast with some sliced tomatoes and the next day we all had tuna melts. I highly recommend giving it a try.
Ways to Serve Tuna Egg Salad
- Sandwiches and wraps: The most obvious choice for this recipe is stuffed in between some bread or wrapped up. Consider adding some crunchy lettuce, sprouts, tomato slices, and red onion.
- Salads: This is terrific on top of a big bowl of greens. Pick a sturdy green like Romaine that won't wilt with the weight of the salad and add all your favorite veggies.
- Tomatoes: For a low carb treat, hollow out some tomatoes and fill them with tuna and egg salad. For a party, this is fun to do with cherry tomatoes.
- Cucumber boats: Another great low carb option is to fill up cucumber boats. Start by using a spoon to scoop out the seeds of the cucumber. Then fill the "boat" with tuna salad.
- Lettuce wraps: When I pack this for make-ahead lunches, I usually include some lettuce wraps on the side. Something about eating everything out of a lettuce wrap makes it feel like a restaurant meal.
- Crackers: Another great way to pack this for lunches is to simply serve it with some crackers on the side.
- Tuna Melts: This makes a really delicious tuna melt with some sharp cheddar cheese and tomato slices. Just toast some bread. Then add a thin slice of tomato, the tuna egg salad, and a slice of cheese. Broil or toast for 1-2 minutes until the cheese is melted.
How to Make Tuna Salad
The key to making any great tuna or egg salad is finding the right ratios for ingredients. To keep this version light and healthy, I like to use a combination of Greek yogurt and mayonnaise. All Greek yogurt and it comes out too tangy and all mayo it comes out too heavy. Here's the ideal tuna salad recipe:
- 2 tbsp Greek yogurt
- 1.5 tbsp light mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp celery seed
- 5 oz canned tuna (drained)
- 2 tbsp chopped celery (more to taste)
- Directions: Mix together the yogurt, mayo, salt, pepper, and celery seed to create the dressing. Add the drained tuna and celery and stir to combine. If possible, let sit in the fridge 1-2 hours before eating so the flavors can combine.
- Add some spice by adding in some Dijon or hot mustard. Chopped fresh jalapenos also work.
- Make the salad heartier and toss in some canned chickpeas. This is especially great if you plan on using it with salads or lettuce wraps since it adds some fiber.
- Add a touch of lemon by squeezing in some fresh lemon juice or using lemon zest or lemon pepper.
- Add extra crunch with some chopped red onion, diced carrots, or cucumber.
- For a keto tuna and egg salad, replace the Greek yogurt and light mayo with full fat options. You can also use sour cream in place of the Greek yogurt.
- Make this with chicken instead of tuna.
- Add some curry powder or another spice blend to kick up the flavors. Everything bagel seasoning and steak seasoning both add tons of flavor.
- If you don't' have pickles on hand, you can use relish instead.
Is egg and tuna salad healthy?
This healthy version of tuna and egg salad is packed with protein, vitamins, and minerals. Specifically:
- Tuna is a great lean protein source, selenium, iodine, and Vitamin D. It also packs in Omega 3 fatty acids, which are essential for brain development and function. The main concern with canned tuna is with the mercury content. If possible, look for canned tuna made smaller fish like skipjack tuna, which tends to have less mercury than larger varieties like albacore. However as long as you are not eating multiple servings weekly, it normally isn't a concern.
How can I make tuna and egg salad without mayo?
There are a few options to make this without mayonnaise. You can use all Greek yogurt or substitute sour cream for the mayonnaise. You can also use a vegan mayonnaise. Lastly, you can replace the mayonnaise with mashed avocado.
Can I use sweet pickles?
Sweet pickles are a great option if you want to add some sweet notes to the salad. Most people will use bread and butter pickles, but any sweet pickle will work. Another option is to use a sweet pickle relish.
How long can I keep tuna and egg salad in the fridge?
This will keep in the fridge for 2-3 days in an airtight container. This recipe will not freeze well. If you need to make this in advance, consider making just the dressing. Boil the eggs and pack them separately. Then simply combine everything before serving it.
Tuna Egg Salad
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Mix together the tuna, yogurt, mayonnaise, salt, pepper, and celery seed.
Fold in the eggs, celery, and pickles.
Taste and season with salt and pepper as needed. If possible, let sit in the fridge for 1-2 hours before serving for flavors to combine.
Can be stored in the fridge for 2-3 days in an airtight container.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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